Making my own Greek yogurt at least twice a week gives me an excuse to play with different flavors. Coconut-Ginger is my new favorite. Even if you aren’t crazy like me and make your own yogurt, you can still enjoy this treat using unflavored store-bought regular or Greek yogurt.
But first, the following question recently appeared in the comments regarding the protein content of Greek yogurt: “If Greek yogurt is plain yogurt with the whey removed and whey is 100% protein, then why is Greek yogurt higher in protein than plain yogurt?” To read my complete answer, click here.
In a nutshell, Greek yogurt is packed with protein. One more reason to eat more yogurt.
If you are going to eat lots of yogurt, it might as well be fun and interesting. Coconut and ginger make good partners in this tropical but mild flavored yogurt–perfect for a nutritious warm weather snack or dessert. Try it with kiwi fruit for more color.
- Cream of coconut is not the same as coconut milk. Calorically speaking, it is lethal. I try to limit myself to 1 1/2 teaspoons which isn’t too bad (about 33 calories) and well worth the tasty coconut flavor.
- Substitute grated coconut for shaved if necessary. Grated coconut can be toasted in the microwave but shaved must be toasted in the oven at 350 degrees for as long as needed to turn golden brown. Watch carefully and stir as necessary for even browning.
- 6-8 ounces plain Greek yogurt (I use nonfat)
- 1½ teaspoon Cream of Coconut (found in the mixed drink department of the grocery store).
- Candied ginger, finely minced (I use about ½ teaspoon)
- Sweetener of choice i.e. honey, sugar, Splenda, Torani syrup, if desired
- 1 tablespoon shaved, toasted coconut
- In small bowl, whisk or stir cream of coconut, candied ginger into yogurt. Taste. If not sweet enough for you, add sweetener of choice.
- Sprinkle with toasted coconut immediately before serving so it will be crispy.
In addition to adding fruit, here are some other yogurt flavors from my archives: